Ingredients:
- Chou-Chou/Chayote - 1 cut into cubes
- Carrot - 3 cut into cubes
- Coconut - 1 cup
- Kuruma podi - 1 tbsp
- Green chili - 2
- Turmeric powder - 1 tsp
- Cinnamon powder/stick - 1 pinch/ ¼ inch piece
- Salt to taste
To Temper:
- Mustard - 1 tsp
- Urad dhal - 1 tsp
- Curry leaf - 1 sprig
Procedure:
- Grind
coconut, green chili, kuruma podi into a smooth paste by adding little water.
- Place
a pressure cooker on the stove and heat it with little oil. Add cinnamon sticks
or cinnamon powder. I used cinnamon powder. Then add little turmeric powder and
the coconut paste, saute for 1 min.
- Now
add the cut vegetables and add salt and 1 cup of water. Close the lid and cook
for one whistle. Allow it to cool naturally and temper with items given in
"to temper" section.
This
easy kuruma taste great with chappathi